Season the chicken with salt and coarsely ground black pepper. Toss with a little flour. In a pot or large skillet, brown the chicken in batches in a little olive oil. Once the chicken pieces have been browned and cooked through, transfer them into a bowl. Set them aside.

In the same pot or skillet, add a little more olive oil. Saute the garlic over medium heat for about 30-40 seconds, or until fragrant. Add the red pepper and stir to mix. Add mushrooms and the anchovy fillets. Mush the anchovy fillets – they will disappear into the sauce and impart the most amazing savory flavor to the dish!

Return the chicken into the pot or skillet and stir to combine. Transfer all the ingredients from the pot into a bowl. Set this aside.

Add white wine (or replace with the same quantity of chicken stock if you want to omit wine) into the pot. Bring this to a boil. Using your spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor. Add the additional chicken stock, bring this to a boil then add the pasta. Make sure the pasta is submerged in the liquid, turn the heat to low and cover the pot. The pasta will cook and soften. Stir occasionally and cook until the pasta is done.

Return the ingredients into the pot, add more black pepper if you like, and toss to combine. Sprinkle chopped parsley and serve.